In a large pot over medium heat, add a splash of oil and sauté the chopped onion until it turns translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the ground beef to the pot, breaking it apart with a spoon or spatula as it cooks. Continue cooking until the meat is browned and no longer pink, approximately 5-7 minutes.

Stir in the chili powder and cumin, ensuring every bit of meat is well-coated with the spices.

Pour in the diced tomatoes along with their juices, and mix in the drained kidney and black beans. Stir everything together until it’s well combined.

Pour in the beef broth and bring everything to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20-30 minutes.

Serve hot in bowls, and feel free to top with cheese or sour cream for an extra touch of goodness!